This delicious dish is not only one of my signature dishes, but it’s also one of my go to meals. It has the best of both worlds, meat and veggies all in a serving. Just pop some of your favorite dinners rolls in the oven and voila! You have a complete meal. Now there is a warning that comes along with this, it’s HIGHLY ADDICTIVE. Eat at your own risk!
Preheat oven to 400 degrees
6 tablespoons of olive oil
2 lemon, one thinly sliced and 1 juiced
4 garlic cloves, minced
1 tsp kosher salt
1 tsp ground black pepper
3/4 pound of trimmed green beans
8-10 small red potatoes, quartered
4 chicken breast, bone left in and skin on. Can also substitute for legs/thighs
Coat a large baking dish or cast iron skillet with 1-2 tbsp of olive oil. Arrange lemon slices in the bottom of the dish or skillet. In a large bowl, add the remaining oil, lemon juice, garlic, salt, pepper and green beans, toss to coat.
After coating the green beans, arrange them on top of the lemon slices. Add the potatoes to the same olive oil mixture, tossing to coat. Arrange the potatoes along the inside edge of the dish on top of the green beans.
Place the chicken in the same olive oil mixture, tossing to coat. Place the chicken skin side up in the dish, on top of the green beans. Pour the remaining olive oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish and place dish back in the oven with just the green beans and potatoes for 10 minutes or until the potatoes are tender. Then remove the dish from the oven and place the chicken back on top. Serve warm.